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Mozzarella Chicken with Veggies

 Mozzarella Chicken with Veggies
Writes Danielle Williams from Westville, Oklahoma: “This moist chicken dish is easy, healthy and packed with flavor! I make it all year round and like to serve it with a salad and Italian bread.”
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons olive oil
  • 1 pound sliced fresh mushrooms
  • 1 medium sweet orange pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices part-skim mozzarella cheese


  • In a large skillet, cook chicken in oil over medium heat for 5-7
  • minutes on each side or until juices run clear. Remove and keep
  • warm.
  • In the same skillet, saute the mushrooms, peppers, garlic, salt and
  • pepper until vegetables are tender. Return chicken to the pan; top
  • with cheese. Cover and cook until cheese is melted.
  • Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1 cup vegetables equals 340 calories, 15 g fat (5 g saturated fat), 94 mg cholesterol, 519 mg sodium, 10 g carbohydrate, 3 g fiber, 40 g protein.

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Mozzarella Chicken with Veggies (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.